These bolillos have a crispy exterior and a soft interior. They can be used as an accompaniment to soup or to make tortas; one traditional torta has spicy refried beans and vegetables for a filling. They are kneaded in the food processor and feature a boiled cornstarch wash before baking to give them a lovely crust.
Makes 8 rolls
¼ c. warm water (about 110 degrees F)
1 Tbsp. active dry yeast
1 tsp. agave nectar
1 Tbsp. non-hydrogenated vegan margarine such as Earth Balance
1 c. whole wheat flour
¾ tsp. sea salt
1 ¾ c. unbleached flour
½ to 1 c. warm water (about 110 degrees F)
1 tsp. cornstarch
½ c. cold water
Dissolve yeast, agave nectar, and margarine in ¼ c. warm water in bowl of food processor with the steel blade for five minutes. Add whole wheat flour, salt, and unbleached flour to the food processor; process for 10 seconds to blend. With food processor running, add water slowly until dough forms a ball that just clears the side of bowl. Process until the ball of dough turns around the bowl 25 times. Let dough stand for 2 minutes.
Start processing again and add more warm water until dough becomes smooth and satiny but still not too sticky. Process until the ball of dough turns around the bowl 15 times. Place dough on greased surface and cover with plastic wrap. Let rise 30 minutes.Remove plastic wrap and knead dough briefly, about 30 seconds. Divide into 8 pieces.
Pat out each piece of dough into a 3” square. Roll up as seen in photo above and pinch seam together. Pinch the ends so it tapers and looks like a spindle. Let bolillos rise on a greased cookie sheet until doubled, about 45 minutes.
Preheat oven to 375 degrees F. Whisk together cornstarch and water and bring to a boil over medium heat. Brush cornstarch mixture over risen bolillos. With a very sharp knife, cut a slash about 3” lengthwise in each bolillo. Bake for 25-30 minutes or until rolls are golden. Remove and cool on a wire rack.
Here's one of my favorite tortas - I put homemade hummus, capers, slivered scallions, and red leaf lettuce on a bolillo.
I submitted this post to Yeastspotting which I highly recommend if you like lots of eye candy in bread form.